1

Heat olive oil in a heavy Dutch oven or large deep skillet over medium-high heat on the stovetop.

2

Add lean ground beef, breaking it into small bite-sized crumbles with a wooden spoon as it sizzles loudly.

3

Brown ground beef for 6 minutes until deeply caramelized and rendered, seasoning with half the salt and black pepper.

4

While beef browns, finely dice the yellow onion, mince the peeled carrot, and finely mince the celery stalk on a board.

5

Mince peeled garlic cloves and finely chop fresh flat-leaf parsley leaves, keeping them neatly arranged near the stove.

6

Add diced onion, minced carrot, and celery directly to the skillet, stirring into the rendered beef drippings.

7

Sauté aromatics for 5 minutes over medium heat until softened, then add minced garlic and tomato paste.

8

Cook tomato paste and garlic for 2 minutes, stirring continuously until dark brick-red and deeply aromatic.

9

Pour crushed tomatoes into the pot along with a splash of water, stirring to scrape up browned bottom bits.

10

Bring ragu to a simmer, reduce heat to low, cover partially, and simmer gently for 18 minutes until rich.

11

Bring a separate large pot of salted water to a rolling boil and cook fettuccine pasta for 10 minutes.

12

Drain fettuccine, reserving two tablespoons starchy water, and fold tender pasta directly into the thick beef ragu.

13

Toss pasta in sauce for 2 minutes over low heat, finishing with chopped parsley and finely grated parmesan cheese.

14

Ladle glossy fettuccine ragu into deep warmed pasta bowls and garnish with extra parmesan and fresh cracked pepper.

Beef Ragu with Fettuccine & Shaved Parmesan

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